Recipe /
Minnesota Roast Duck with Pepper Jelly Glaze
A glossy pepper jelly finish gives the bird lift without sanding off its wild edge. It is the sort of dish that works at a holiday table but still tastes like the marsh.
A glossy pepper jelly finish gives the bird lift without sanding off its wild edge. It is the sort of dish that works at a holiday table but still tastes like the marsh.
Recipe Details
- Prep time: 15 minutes
- Cook time: 45 minutes
- Servings: 4
- Difficulty: Moderate
Ingredients
- 2 duck halves or 1 whole goose, broken down
- 1 1/2 teaspoons kosher salt
- 1 teaspoon black pepper
- 2 tablespoons oil
- 1/3 cup pepper jelly
- 1 tablespoon mustard
- 1 tablespoon vinegar
- Roasted potatoes or rice for serving
Instructions
- Season the bird well and roast at 400 degrees F until the meat is just cooked and the skin has color.
- Whisk the jelly, mustard, and vinegar together.
- Brush the glaze over the bird during the final 8 minutes of cooking.
- Rest briefly, then serve with potatoes or rice.
Why It Works Here
This recipe uses the pantry logic of Minnesota: hearty comfort and cold-weather depth. That keeps the meal rooted in place instead of treating wild food like a generic protein.